Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 12 squares
You can easily double the recipe by laying two dough sheets side by side on a large 12×17 inch pan and pressing the edges together.
1 package crescent roll seamless dough sheet
6 ounces cream cheese, softened
¼ cup mayonnaise
¼ cup sour cream
½ package (4 teaspoons) Hidden Valley Ranch Dressing mix
1 cup carrot, shredded
1 cup broccoli, chopped
1 cup cauliflower, chopped (optional)
Preheat oven to 375 degrees F.
Unroll the crescent roll dough and lay on a cookie sheet. Bake for 8-10 minutes and then cool.
Mix cream cheese, mayonnaise, sour cream, and ranch until smooth and spread on cooled crust.
Sprinkle the carrots, broccoli, and cauliflower on the cream cheese mixture.
Cut into squared and refrigerate until ready to serve.
Recipe by Garnish & Glaze at http://www.garnishandglaze.com/2014/04/07/veggie-bars/